In Guangdong, the traditional nine-dish banquet is a symbol of abundance and joy, typically enjoyed during special celebrations like Chinese New Year. With the province's food scene becoming more diverse thanks to influences from around the world, we're putting an international twist on this tradition by featuring dishes from nine different countries. In this new episode of "Nine Dishes, A Global Twist", we're taking you to France!
Today is the 6th day of the Chinese New Year, a day when people in Guangdong sweep out bad luck and send away the God of Poverty. Traditionally, locals enjoy Cantonese-style braised beef stew to stay warm in winter. For our international twist, French chef Pierre introduces Beef Burgundy (Bœuf Bourguignon), a rich, flavorful stew perfect for chilly days. Join us as we blend French and Cantonese flavours to celebrate the festive season! And don't forget to check out the secret recipe Pierre generously shared with us!
Beef Burgundy Recipe (Serves 4)
Ingredients
1 kg beef (brisket, chuck, or topside)
150 g pancetta (two 6-7 mm thick slices; bacon is a substitute)
1 large white onion
200 g carrots
200 g white button mushrooms
6 cloves garlic (4 crushed, 2 finely chopped)
2 bay leaves
2 sprigs of fresh thyme
Fresh parsley (chopped)
2 tbsp all-purpose flour
6 tbsp butter
30 ml olive oil
Salt and pepper
1 bottle Burgundy or any red wine
50 ml Marc de Bourgogne (or brandy)
1 beef stock cube
Preparation
Vegetables & Meat Prep:
1. Finely dice the onion into small cubes ("brunoise").
2. Clean the mushrooms and cut them into quarters.
3. Blanch pancetta in boiling water for 2-3 minutes to reduce saltiness, then cut into lardon shapes.
4. Peel 4 cloves of garlic and crush them. Finely chop the other 2 cloves.
5. Peel and slice carrots into 6-7 mm wheels.
6. Trim excess fat from beef and cut into 3-4 cm cubes.
7. Prepare butter, bay leaves, salt, pepper, flour, and brandy.
8. Open the wine bottle and dilute the beef stock cube in 200 ml of water.
Beurre Manié:
1. Soften 3 tbsp butter at room temperature.
2. Knead in 2 tbsp all-purpose flour until smooth. Set aside.
Cooking Instructions
Mushroom:
1. Heat 2 tbsp butter in a frying pan over medium heat.
2. Sauté onions, cover for 1 minute, then add garlic and cover for another minute.
3. Add mushrooms, salt, and pepper.
4. Cover and let mushrooms sweat for 5 minutes over low heat until water is released.
5. Remove the lid, increase heat, and let water evaporate.
6. Add 1 tbsp butter and chopped parsley. Sauté until mushrooms brown. Set aside.
Beef Burgundy:
1. In a large Dutch oven, heat olive oil over high heat.
2. Brown the beef cubes evenly. Season with salt and pepper, then set aside.
3. Sauté onions in the remaining fat until softened.
4. Add crushed garlic, carrots, and pancetta. Brown the ingredients evenly.
5. Pour in the brandy and carefully ignite (flambé). Let reduce until nearly dry.
6. Stir in the beurre manié until fully mixed.
7. Gradually whisk in the beef stock while scraping the sides of the Dutch oven.
8. Slowly add the wine, whisking constantly to bind the sauce.
9. Bring to a boil, then reduce the liquid by one-third.
10. Return the beef cubes to the pot.
11. Cover and simmer on low heat for 1 hour, stirring every 10 minutes.
12. After 1 hour, add mushrooms, bay leaves, and thyme.
13. Cook for another 30-45 minutes.
14. Allow it to cool or refrigerate for later use.
Serving: Reheat before serving, reduce sauce to desired thickness, and adjust seasoning with salt and pepper.
Reporter | Chen Siyuan
Video | Deng Yingheng
Poster | Lai Meiya
Editor | Hu Nan, James, Shen He
Pierre contributed the recipe and photo.